Oyster stew is a dish that my father loved. It is also one that a friend of mine also enjoyed but had a hard time finding in a restaurant. Of course it is also one that I have enjoyed over the years. My friend asked me if I could make him oyster stew and over the past few months I have made him a total of 12 gallons in 4 quart amounts. The first recipe I made for him was a very traditional kind; but the last recipe I decided to change it and add some things. I hope you will try it and enjoy it.
INGREDIENTS:
2 eight ounce tubs of fresh or canned oysters
3 carrots, peeled and minced
3 stalks of celery, minced
1 onion, peeled and minced
1 quart of heavy cream
1 1/2 quarts of half and half
12 ounces of sour cream
2 sticks of butter
3 tbls of Millers or equivelent
chicken base
1 tsp of white pepper
DIRECTIONS:
1. cut the two sticks of butter into small pieces and put them. into a large fry pan and stir until they are completely melted
2 add the minced carrots, minced celery and minced onions and saute until somewhat soft
3. add the Millers chicken base and stir in
4. add the two tubs of oysters and stir in well
5. add the 1 1/2 qts of heavy cream and continue stiring
6. now add the sour cream and stir well
add the white pepper and taste, l
7. add salt if necessary and serve
8. this recipe should serve 4 to 6
